Earlier in the summer I made a flourless chocolate cake for the boyfriend's birthday. He thought it was great, I thought it was dry and just not very good. So I vowed to keep trying until I found a better recipe, and not surprisingly he fully supported this project. Well I don't need to search any longer! This recipe comes from my friend Caroline, who claims it's THE BEST. And you know what? She’s right.

This cake is like the love child of a traditional super-rich and fudgy flourless chocolate cake and a light toasty-edged angel food cake. You definitely get the satisfying decadent chocolateyness, but because the egg whites are beaten and folded in, the cake puffs up and is almost spongey around the edges.

I served it with homemade whipped cream and raspberries. And I will definitely be making this again.

6. Bake until top is puffed and starting to crack and cake is pulling away from edge of pan, 35-45 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will collapse in the center and crack further as it cools).

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.